Crispy Hash Brown Haystacks
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 32.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
View full nutritional breakdown of Crispy Hash Brown Haystacks calories by ingredient
Introduction
A happy, healthy bite as a snack or add to a meal! A happy, healthy bite as a snack or add to a meal!Number of Servings: 12
Ingredients
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1 cup Marketside Organic Shredded Carrots
4 Cup Park Street Deli’s Shredded Hash Browns
2 tbsp chopped Shallots
.25 tbsp Parsley
.5 cup Yellow Sweet Corn, Canned
2 TBSP Crisco Pure Coconut Oil
1 Tbsp Clabber Girl Corn Starch
Directions
Instructions
-Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.
-Add finely grated potatoes to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.
-Divide mixture evenly between 12 muffin tins, filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. -Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.
-At the 20-minute mark, increase oven temperature to 425 degrees F (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.
-Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce. These are especially great alongside tofu scrambles (see my favorite three scrambles: here, here, and here).
Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave or a 350-degree F (176 C) oven until completely warmed through.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user ARHUNT71.
-Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.
-Add finely grated potatoes to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.
-Divide mixture evenly between 12 muffin tins, filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. -Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.
-At the 20-minute mark, increase oven temperature to 425 degrees F (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.
-Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce. These are especially great alongside tofu scrambles (see my favorite three scrambles: here, here, and here).
Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave or a 350-degree F (176 C) oven until completely warmed through.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user ARHUNT71.
Member Ratings For This Recipe
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USMAWIFE
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BILLTHOMSON